Creamy Butternut Squash Soup Recipe with Apple

Ingredients

• 2 tablespoons butter
• 2 large leeks (white and pale green parts only), chopped
• 1 large onion, chopped
• 1 large potato, peeled and cubed
• 2 cups cubed butternut squash
• 1 cup diced carrots
• 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
• 1 quart chicken stock
• 0.25 cup dry white wine
• 0.5 cup light cream
• 0.25 teaspoon ground nutmeg
• salt and pepper to taste
• 2 tablespoons chopped chives

Instructions

1. In a large pot, melt butter over medium heat. Add the leeks and onions, stirring until the onion softens and becomes translucent, approximately 5 minutes. Incorporate the potato, squash, carrots, apple, and chicken stock. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer until the vegetables are tender, about 20 minutes.
2. Carefully blend the soup in batches using a blender, or use an immersion blender directly in the pot. Once the soup is smooth, return it to the pot and stir in the wine and cream. Season with nutmeg, salt, and pepper to taste, then simmer gently for 5 minutes. Serve hot in bowls, garnished with freshly chopped chives.

Nutrition

• Calories: 268 kcal
• Fat Content: 7 g
• Fiber Content: 7 g
• Sugar Content: 13 g
• Sodium Content: 810 mg
• Protein Content: 5 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g